Mix salmon, half the bell pepper, carrot, capers, egg and lemon zest in a medium bowl. In a separate bowl, mix bread crumbs and wheat germ or ground flaxseed. Add half the bread crumb mixture to the salmon mixture and combine well. Season with freshly ground pepper to taste.

Divide salmon mixture into 6 equal portions and form cakes, about 1/2-inch thick. Coat cakes on both sides with remaining bread crumb mixture.

Heat 2 teaspoons olive oil in a large skillet over medium heat. Add cakes and cook until golden brown, about 4 minutes per side. Meanwhile, mix remaining bell pepper and pineapple, mango, vinegar and red pepper flakes in a small bowl to make salsa. Spoon salsa onto 3 plates and top each with 2 salmon cakes.